This thick, creamy, and smooth pastry cream, flavored with real vanilla beans, is perfect for filling cream puffs, eclairs, doughnuts, or fruit tarts!
Milk Vanilla Bean Eggs Cornstarch Sugar Butter
1
Add vanilla bean to milk and heat to a simmer. Remove from heat, steep for 15 minutes, then return to stove for a second simmer.
2
Whisk the egg yolks with sugar, cornstarch, and salt for a couple of minutes, until thick.
3
Slowly whisk some of the simmering milk into the eggs to temper them.
4
Pour the egg and milk mixture with the remaining milk into saucepan over low heat, and whisk until warmed.
5
Once the cream reaches its desired temperature, allow it to bubble for one more minute.
6
Then take the cream off the heat and strain it into a large bowl.
7
Stir in cubed butter so it melts into the cream. Then place bowl in ice bath, stir, and let cool to room temperature.
8
Store pastry cream tightly with plastic wrap on its surface and place in the fridge to chill completely.
9
Use as desired, and enjoy!